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Hamaoka N.,Food Processing Research Center | Yasokawa D.,Food Processing Research Center | Okumura Y.,Food Processing Research Center | Nakagawa R.,Food Processing Research Center | Tanaka T.,Sapporo Barnabas Foods Co.
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2017

To produce a novel Mozzarella cheese, the homofermentative lactic acid bacteria (LAB) Streptococcus salivarius ssp. thermophilus, isolated in Hokkaido, was chosen from the authors. originally constructed LAB library. Physiological analysis of this strain indicated relatively weak acid production. To use this LAB as starter bacteria to produce mozzarella-type cheese, citric acid was used as a supplement to decrease the pH. Thus, the manufacturing method using both lactic acid fermentation and pH adjustment was established for the mozzarella cheese. The mozzarella cheese made using this manufacturing method exhibited good flavor. Consequently, we demonstrated that the originally isolated strain could be applied to the cheese manufacturing process without the need to select variants that are tolerant to severe culture conditions. Therefore, this result indicated that wild strains might be applied to cheese manufacturing without the need for laborious pre-selection considerations. Copyright © 2017, Japanese Society for Food Science and Technology.


Watanabe M.,Watanabe Oyster Laboratory Co. | Fuda H.,Hokkaido University | Okabe H.,Hokkaido University | Joko S.,Hokkaido University | And 6 more authors.
Journal of Functional Foods | Year: 2016

The phenolic compound 3,5-dihydroxy-4-methoxybenzyl alcohol (DHMBA) is a natural antioxidant recently isolated from the Pacific oyster. DHMBA, up to a concentration of 500 μM, has demonstrated a strong in vitro hepatocyte-protective effect from oxidative stress without any cytotoxicity. This study investigated the in vivo potential of DHMBA-rich oyster extracts (DOE) for prevention or attenuation of non-alcoholic steatohepatitis (NASH). NASH-model mice, developed by supplementation of a high-fat diet for 23 weeks and intravenous injections of oxidised low-density lipoproteins, exhibited obesity, insulin resistance, hepatic steatosis, inflammation, fibrosis, and apoptosis. These changes were significantly moderated by supplementation of DOE. The search for an underlying mechanism determined that DOE significantly improved the redox status of DNA, proteins, and lipids. Moreover, DOE suppressed the increase of hepatic expression of PPARγ and CD36 (fatty acid transporter) in the NASH-model mice. DOE might serve as a functional food for people at elevated risk for NASH. © 2015 The Authors.


Hamaoka N.,Food Processing Research Center | Nakagawa R.,Food Processing Research Center | Hira T.,Hokkaido University | Yamaki K.,Japan National Food Research Institute
Nippon Shokuhin Kagaku Kogaku Kaishi | Year: 2013

The anti-hyperglycemic functions of Adzuki beans Vigna angularis cotyledon were examined in vitro. Various Adzuki beans with or without seed coats were boiled and crushed, then hydrolyzed with pepsin at 37° for 30 min. The Adzuki bean hydrolysates (4.2 mg/ml) inhibited the activity of alphaglucosidase prepared from rat intestinal powder by 18.9% to 29.0% as compared with the control. This inhibitory effect was not diminished by trypsin treatment. In addition, the hydrolysates (10 mg/ml) induced glucagon-like peptide-1 (GLP-1) secretion in a murine enteroendocrine cell model. These activities were found in the hydrolysates prepared from the beans without seed coats as well as those with seed coats. These two effects of Adzuki bean cotyledon hydrolysates, namely, inhibition of alpha-glucosidase activity and induction of GLP-1 secretion, suggest the potential application of Adzuki beans hydrolysates to a functional food material for preventing hyperglycemia.


Lee C.-H.,Konkuk University | Hwang K.-E.,Konkuk University | Kim H.-W.,Purdue University | Song D.-H.,Konkuk University | And 6 more authors.
Korean Journal for Food Science of Animal Resources | Year: 2016

The brown soybean extract (BE, extracted by distilled water, 50%, 75%, and 95% ethanol) were analyzed for their total phenol, flavonoid, anthocyanin content, and DPPH radical-scavenging activity to determine antioxidant activities. Brown soybean extract with 75% ethanol showed significantly higher DPPH radical scavenging activity, total phenol and anthocyanin content compared to the other treatments (p<0.05). Then, brown soybean extract with 75% ethanol was applied to pork patties at different concentration (0.05%, 0.1%, and 0.2%) and lipid oxidation was evaluated during 15 d of refrigerated storage. Addition of BE significantly increased redness and pH values, respectively (p<0.05). Moreover, TBARS value of pork patties decreased significantly (p<0.05) as BE concentration increased. In sensory evaluation, pork patties with 0.1% BE had significantly higher score than other treatments in flavor and overall acceptability (p<0.05). Consequently, these results indicate that 0.1% BE could be an effective natural antioxidant to inhibit lipid oxidation in pork patties. © 2016 Korean Society for Food Science of Animal Resources.


Kim C.-J.,Purdue University | Kim H.-W.,Food Processing Research Center | Hwang K.-E.,Purdue University | Song D.-H.,Purdue University | And 4 more authors.
Korean Journal for Food Science of Animal Resources | Year: 2016

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat content, energy value, pH, and lightness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity. The addition of 2% pumpkin fiber was significantly increased moisture content, yellowness of meat batter and frankfurter, hardness, cohesiveness, gumminess, chewiness, and apparent viscosity, whereas reduced cooking loss and emulsion stability. The treatment of reduced-fat frankfurters formulated with 20 and 25% fat levels and with pumpkin fiber had sensory properties similar to the high-fat control frankfurters. The results demonstrate that when the reduced-fat frankfurter with 2% added pumpkin fiber and water replaces fat levels can be readily made with high quality and acceptable sensory properties. © 2016 Korean Society for Food Science of Animal Resources.


Nishimura M.,Hokkaido Information University | Ohkawara T.,Hokkaido Information University | Ohkawara T.,Hokkaido University | Tetsuka K.,Hokkaido Milk Product Co. | And 5 more authors.
Journal of Traditional and Complementary Medicine | Year: 2016

Lactobacillus plantarum HOKKAIDO (HOKKAIDO strain) was isolated from well-pickled vegetables in Hokkaido, Japan. We report a randomized, double-blind, placebo-controlled study evaluating the effects of L. plantarum HOKKAIDO on immune function and stress markers in 171 adult subjects. Subjects were divided into three groups: the L. plantarum HOKKAIDO yogurt group, the placebo-1 group who ingested yogurt without the HOKKAIDO strain, and the placebo-2 group who ingested a yogurt-like dessert without the HOKKAIDO strain. Hematological tests and body composition measurements were performed before and after 4 and 8 weeks of blinded ingestion. Although no significant differences in natural killer cell activity were observed, it was found that neutrophil ratio significantly decreased and lymphocytes tended to increase in the HOKKAIDO strain yogurt group compared with the yogurt-like dessert group. In addition, the neutrophil-to-lymphocyte ratio, a stress marker, tended to improve in the HOKKAIDO strain yogurt group compared with the yogurt-like dessert group. These results suggest that the ingestion of HOKKAIDO strain yogurt tends to improve immune activity and decrease stress markers. © 2016 Center for Food and Biomolecules, National Taiwan University


Onsa G.H.,Food Processing Research Center | Abdul-Hamid A.,University Putra Malaysia | Selamat J.,University Putra Malaysia | Bakar J.,University Putra Malaysia | And 2 more authors.
Journal of Food Biochemistry | Year: 2011

Thermal inactivation kinetics for the purified membrane-bound polyphenol oxidases (mPPOs) and peroxidases (mPODs) isolated from Metroxylon sagu were analyzed. Each isoenzyme was treated at different time-temperature combinations in the range of 0-70min and 20-70C. Thermal inactivation rates constant (k) at 70C for mPOD-I (72.9×10-3/min) and mPOD-II (97.9×10-3/min) were lower than that of mPPO-I (379.7×10-3/min) and mPPO-II (138.1×10-3/min). The activation energy for inactivation of mPPO-I (32.94kcal/mol) and mPPO-II (40.34kcal/mol) was lower compared with mPOD-I (45.77kcal/mol) and mPOD-II (40.62kcal/mol). The enthalpy values for mPOD-I (45.08kcal/mol) and mPOD-II (39.94kcal/mol) were higher than those of mPPOs (mPPO-I, 32.26kcal/mol; mPPO-II, 39.66kcal/mol). This result implies that both mPOD-I and mPOD-II are more thermostable. © 2011 Wiley Periodicals, Inc.


Kim H.-W.,Purdue University | Setyabrata D.,Purdue University | Choi Y.-S.,Food Processing Research Center | Kim Y.H.B.,Purdue University
Korean Journal for Food Science of Animal Resources | Year: 2016

The objective of this study was to evaluate the effects of a short- Term/extreme temperature abuse (STA) on color characteristics and oxidative stability of aged beef muscles during simulated retail display. Two beef muscles (longissimus lumborum, LL and semitendinosus, ST) were aged for 7 (A7), 14 (A14), 21 (A21), and 28 d (A28), and further displayed at 2°C for 7 d. The STA was induced by placing steak samples at 20°C for 1 h on the 4th d of display. Instrumental and visual color evaluations, ferric ion reducing capacity (FRC) and 2- Thiobarbituric acid reactive substances (TBARS) assay were performed. Initially, redness, yellowness and hue angle of all beef muscles were similar, regardless of aging time before display (p>0.05). An increase in postmortem aging time increased lipid oxidation and caused a rapid discoloration after STA during display (p<0.05). ST muscle was more sharply discolored and oxidized after STA, when compared to LL muscle (p<0.05). The FRC value of beef muscles was decreased after 7 d of display (p<0.05). The results from the current study indicate adverse impacts of postmortem aging on color and oxidative stabilities of beef muscles, particularly under temperature abusing conditions during retail display. Thus, developing a specific post-harvest strategy to control quality attributes in retail levels for different muscle types and aging conditions would be required. © 2016 Korean Society for Food Science of Animal Resources.


Ali D.O.M.,Food Processing Research Center | Ahmed A.H.R.,Food Processing Research Center | Mohammed B.E.,Food Processing Research Center
Pakistan Journal of Nutrition | Year: 2011

The improvement of the frying quality and storage stability of the groundnut oil by adding 30% palm olein were studied during the frequent frying and different storage periods: 12 days, 40 days and 96 days at room temperature (37±3°C). The physiochemical parameters used in this study showed significant (p<0.05) changes in the viscosity of the ground oil and the oil blend during the frequent frying but after 40 days of storage the viscosity of the 2 samples was decreased and then increased by the end of the storage (96 days). Also the results showed significant (p<0.05) increase in the free fatty acid during the frying and the three periods of storage. However the Peroxide Value (P.V) increased significantly (p<0.05) during the 4 th time of frying from 11.167 mqu/kg to 31.00 and from 11.933 to 21.200 for the groundnut oil and the oil blend respectively the increase in the (P.V) continued up to the end of the storage for the both samples but the oil blend recorded the lower values from 31.100 mequ/kg to 148.100 and from 21.867 to 41.100 for the groundnut oil and the oil blend respectively. On the other hand, the Polymer Content (P.C) of the 2 samples was found to increase significantly (p<0.05) from 0.537-2.440% and from 0.437-1.383% for the groundnut and the oil blend respectively, these values during the frequent frying, wear as during the storage the P.C continued to increase till recorded 7.773% and 6.450% for the groundnut oil and the oil blend respectively in general, the results obtained in this study indicated that adding palm olein to the groundnut oil at a ratio of 70% groundnut oil 30% palm olein greatly improved the frying quality and storage stability of the latter oil. © Asian Network for Scientific Information, 2011.


PubMed | Food Processing Research Center, Hokkaido Milk Product Co. and Hokkaido Information University
Type: Journal Article | Journal: Journal of traditional and complementary medicine | Year: 2016

Lactobacillus plantarum HOKKAIDO (HOKKAIDO strain) was isolated from well-pickled vegetables in Hokkaido, Japan. We report a randomized, double-blind, placebo-controlled study evaluating the effects of L.plantarum HOKKAIDO on immune function and stress markers in 171 adult subjects. Subjects were divided into three groups: the L.plantarum HOKKAIDO yogurt group, the placebo-1 group who ingested yogurt without the HOKKAIDO strain, and the placebo-2 group who ingested a yogurt-like dessert without the HOKKAIDO strain. Hematological tests and body composition measurements were performed before and after 4 and 8 weeks of blinded ingestion. Although no significant differences in natural killer cell activity were observed, it was found that neutrophil ratio significantly decreased and lymphocytes tended to increase in the HOKKAIDO strain yogurt group compared with the yogurt-like dessert group. In addition, the neutrophil-to-lymphocyte ratio, a stress marker, tended to improve in the HOKKAIDO strain yogurt group compared with the yogurt-like dessert group. These results suggest that the ingestion of HOKKAIDO strain yogurt tends to improve immune activity and decrease stress markers.

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